Three-layered centerfilled gum product with candy shell

ABSTRACT

A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

CROSS-REFERENCE TO RELATED APPLICATION

This is a division of U.S. patent application Ser. No. 09/803,857 filedon Mar. 12, 2001, now U.S. Pat. 6,623,266, which claims the benefit ofU.S. Provisional Application No. 60/262,913, filed Jan. 19, 2001.

TECHNICAL FIELD

The present invention relates to center-filled lollipops and moreparticularly to hard candy lollipops having a liquid-filled gum centerinsert.

BACKGROUND OF THE INVENTION

Hard shelled candy lollipops with a center material or insert of adifferent material are known. Two-phase products of this type include“Tootsie Pops” which have a hard candy outer layer and a softer candyfilling in the center. Another known two-phase product is the “BlowPop,” which has a hard candy shell and a bubble-gum filling in thecenter.

There also are a number of two-phase gum products on the marketplace,such as “Bubbaloo” and “Freshen-Up”. These individual gum pieces have anouter shell with a soft or syrup-like center filling or core.

To date, it has not been possible to produce an acceptable three-phasecandy lollipop product, or a lollipop product with a semi-liquid core,due to difficulties in constraining the semi-liquid core from leakingduring manufacture of the product and/or during insertion of thelollipop stick. There are no lollipop products on the market today whichhave three-phase constituency, that is which have three distinct layersor areas of different materials, one of which is a semi-liquid-typematerial.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide an improved candylollipop-making process. It is also an object of the present inventionto provide a system and process for making semi-liquid center-filledlollipop products.

It is a further object of the present invention to provide a system andmethod for producing a lollipop product with three distinct materials orphases. It is a still further object of the present invention to providea system and process for making a three-phase lollipop product in whichone of the phases is a semi-liquid-type material.

In accordance with the present invention, an improved system and processare provided for making a center-filled lollipop product, the lollipopbeing center-filled with a gum or bubble gum material and a semi-liquidtype material. The gum or bubble gum product is extruded as a “rope”from an extruder and passed through a tube into a batch former apparatusor mechanism. A semi-liquid material is injected into the gum materialas it is passed through or ejected from the tube forming a center-filledrope. Molten candy material is transferred from a candy laminator andadded to the batch former surrounding the tube member. Rotating conicalrollers mold the candy around the tube member and form a candy exteriorshell around the extruded center-filled gum.

The three-phase product is then fed through a rope sizer and into alollipop forming machine. The three-phase extruded product is formedinto individual pieces of candy and lollipop sticks are inserted intothem as they are rotating and sliding around on the forming head in thelollipop forming machine. The final lollipop products are ejected fromthe forming machine and transferred by a conveyer system to a coolingtunnel or mechanism. The formed products are shaken and cooled in thecooling tunnel and, once the process is completed, sent to storage forfurther processing or to a separate department for immediate packagingand shipping.

The present invention provides a flavor release across all three layersor phases which improves the sensory effect to the consumer. The hardcandy exterior provides a first satisfying flavor as it dissolves. Thegum center provides a chewing attribute together with an additionalflavor release. The semi-liquid center fill provides a sudden and highimpact of acid and quick dissolution with a sense of surprise andsatisfaction. Finally, the bubble gum allows the consumer to continue toblow bubbles even after some of the flavors are released and consumed.

Further benefits, features and details of the invention will becomeapparent from a review of the following description, when taken in viewof the accompanying drawings and appended claims.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic top view of a center-filled lollipop-formingprocess and system in accordance with the present invention;

FIG. 2 is a side view of the system and process illustrated in FIG. 1;

FIG. 3 is a schematic diagram of a system and process for makingcenter-filled lollipop products in accordance with one embodiment of thepresent invention;

FIG. 4 illustrates a batch forming mechanism for use with the presentinvention;

FIG. 5 is a cross-section of the batch forming mechanism shown in FIG.4, the cross section being taken along line 5-5 in FIG. 4;

FIG. 6 schematically illustrates a final center-filled lollipop productmade in accordance with the present invention, the product being shownin partial cross-section;

FIG. 6A is a cross-section of the lollipop product as shown in FIG. 6,the cross-section being taken along line 6A-6A in FIG. 6;

FIG. 7 is a schematic diagram illustrating an adjustable tubular memberfor extrusion of the center-filled gum material into the batch formingmechanism;

FIGS. 8, 9, and 10 are side, front and top views, respectively, of onepreferred lollipop forming mechanism for use with the present invention;

FIG. 11 is a partial cross-sectional view of a lollipop forming headmechanism in accordance with the present invention;

FIG. 12 is a schematic diagram of a rotating cooling tunnel for use withthe present invention;

FIG. 13 is a cross-section of a lollipop product made in accordance withthe present invention;

FIGS. 14 and 15 depict another preferred cooling mechanism for use withthe present invention; and

FIGS. 16 and 17 depict another preferred lollipop forming mechanism.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

A system for making center-filled candy lollipops in accordance with thepresent invention is shown in FIGS. 1 and 2 and referred to by thereference numeral 10. FIG. 1 is a top elevational view of the system andFIG. 2 is a side elevational view of the system shown in FIG. 1.

In general, the system 10 includes an extruder 20, a supply system 22for the center-filled semi-liquid portion, a batch forming mechanism 24,a candy laminator mechanism 26, a rope sizing mechanism 28, a lollipopforming machine 30, a conveyor apparatus 32, and a cooling device ormechanism 34.

The gum or bubble gum material is placed in extruder 20 where it isextruded as a “rope,” that is an extrusion having a generally circularcross-section. The rope of gum material is filled with asemi-liquid-type material from center-filled system 22. The gum materialis extruded through tube member 36 into the center of the batch formingmechanism 24. Candy from candy laminator 26 is passed along conveyorbelt 38 and transferred into the batch forming mechanism 24. A pluralityof conical rollers 40 (“roller cluster”) in the batch forming apparatusform the candy into a cone-shaped plastic mass around the tubular member36 and in turn around the extruded gum material as it exits the tubularmember 36.

Thereafter, the “rope” of composite three-phase material 42 travelsalong the sizing mechanism 28 where sets of sizing rollers form it intothe final size and shape for entry into the lollipop forming machine 30.A rotating drum mechanism 44 (described in more detail below) forms thethree-phase candy/gum/semi-liquid-fill rope of material into individualpieces of candy and inserts lollipop sticks into each of the pieces. Thelollipop products 46 are then ejected from the forming machine 30 ontothe conveyor mechanism 32 which conveys them to the cooling tunnel 34.The cooling tunnel has a rotating barrel 50 in which air is circulatedin order to cool and harden the final lollipop products. A motor 48 isused to rotate the barrel 50 of the cooling tunnel 34.

Products made in accordance with the present invention are shownschematically in FIGS. 6 and 6A. The candy lollipop products 46 arethree-phase products, that is they constitute three distinct layers ofthree different materials. As shown in FIGS. 6 and 6A, the lollipopproducts 46 include a semi-liquid center L (typically of jelly-likeconsistency), a second layer of soft gum or bubble gum material G and ahard outer layer of candy material C. A lollipop stick S, which isinserted into the three-phase product during the forming process formsthe completed lollipop product.

A schematic diagram of one embodiment of the inventive system andprocess in accordance with the present invention is shown in FIG. 3. Thegum material which is to be extruded from the extruder 20 is firstformed by any conventional process, such as in batches in kettle 52. Gumproducts made by a batch process are typically made in a sigma bladekettle mechanism. Gum processes of this type are disclosed, for example,in U.S. Pat. Nos. 4,329,369 and 4,968,511. It is also possible toprovide gum or bubble gum material which is made by an extrusion processin a continuous mixer. Processes of this type are shown, for example, inU.S. Pat. Nos. 5,045,325 and 5,135,760.

The gum material for the candy lollipop is transferred from the kettle52 into inlet or opening 54 in the extruder mechanism 20. In theextruder 20, the gum material is further mixed and conveyed by arotating screw mechanism toward an extrusion die 116 (FIG. 7) at thedownstream end. In the system in accordance with the present invention,the gum or bubble gum material is extruded as a “rope” of generallycircular cross-section into a tube or tubular member 36 where it, inturn, is extruded into the batch forming mechanism 24.

The extruder 20 can be of any conventional type, such as a Togumextruder.

The material for the semi-liquid center-fill phase of the lollipopproduct is made in a kettle 56 and then transferred to a storage tank58. The liquid center-fill material typically has a syrup-like orjelly-like consistency. The center-fill material is cooled and hasflavoring and coloration added as desired. The center-fill material isthen transferred through conduit 60 where it is eventually injected intothe center of the extruded rope of gum material.

The candy material used for forming the outer layer or shell of thelollipop products is initially cooked in a batch cooker 62. From there,the material is transferred to a collecting pot 64 where coloration canbe added, and then is distributed on a cooling table 66 where acid andflavoring ingredients are typically folded into it. Thereafter, thecooled candy material, which is viscous and has a consistency similar toa thick molasses, is then sent to a kneading machine 68 where it issubjected to a mixing and kneading process. At that point, the candy isthen transferred to hopper 70 in the candy laminator apparatus ormechanism 26. Conveyor transfer belt 38 conveys the molten candymaterial from the hopper 70 into the batch forming mechanism 24.

A batch forming mechanism which can be used with the present inventionis shown in FIGS. 4 and 5. Batch forming machines of this type are made,for example, by the Latini Machine Company in Elmhurst, Ill. (such asModel 78). The batch forming mechanism 24 has a candy forming portion orsection 80 and a base 82. The forming section 80 has a plurality ofconical stainless-steel rollers 40A, 40B, 40C, and 40D forming a “rollercluster”. The rollers all rotate in the same direction for a period oftime and in the opposite direction for a period of time (from 1 to 60seconds). This prevents twisting of the candy material in the mass andprevents the mass from becoming wound around one or more of the rollers.The change of direction of the rollers is accomplished by a timingswitch, which is adjustable. The rollers 40A-40D suspend the mass ofmolten candy material 90 which is transferred into it from the candylaminator 26 and form it into a conical mass around thecentrally-located tube member 36. The conical mass is shaped into acontinuous length of rope of a specific diameter.

A hinge cover member 84 can be positioned over forming section 80. Thehinged cover 84 has a plurality of heaters or heating elements (notshown), which can be used to maintain the candy and gum material at anappropriate temperature in the forming section 80.

The base section 82 contains motors (not shown) for rotating the conicalrollers 40A-40D, as well as a hydraulic system for raising and loweringone end 80A of the forming section 80 in the direction of the arrows 86.The height of the end 80A of the forming section 80 is raised or loweredas desired in order to increase or decrease the rate of travel of themass of candy material 90 along the conical rollers in the formingsection 80. The speed of travel of the candy material is regulated anddetermined by the output of the lollipop forming machine and also can beinfluenced by a number of factors, such as the temperatures of the candymaterial and center-filled materials, and the formulation of thematerials forming the three-phases.

A rope forming sizer mechanism 88 can be positioned on the end of thebatch forming mechanism 24. The sizing mechanism 88 includes up to threepairs of roller members 92 which deliver a predetermined size of ropematerial for further processing. The pair of sizing wheels 92 areadjustable and can be rotated at various speeds depending on the rate ofmovement necessary for the production of the final lollipop products.

A heater member can be positioned beneath the rollers 92 in order tomaintain appropriate heat transfer to the products being formed. Also,in the forming section of the batch forming mechanism 24, preferably twoor more of the conical roller members are adjustable in order tofacilitate candy masses 90 of different sizes and to help facilitatechanges in the rate of travel of the material through the formingsection 80. In this regard, roller members 40A and 40B are adjustable inthe direction of the arrows 100 and 101 in FIG. 5.

The discharge end 110 of the tubular member 36 is preferably positionedapproximately 50-75 percent of the distance along the length of thebatch forming mechanism 24 (and thus along the length of the formingsection or portion 80). The tubular member 36, which preferably is madeof several articulated portions, is typically made from a metalmaterial, such as stainless steel, and coated and lined with Teflon. Thedischarge end of the metal tube can be knurled or deformed to preventthe Teflon coating from sliding off of it.

As shown in FIGS. 4 and 7, an elongated pipe or conduit member 102 ispositioned in the hollow center 104 of the tubular member 36. Theconduit 102 can have a regular end or an enlarged head 106 at thedischarge end and has a central passageway 108 throughout its length.Conduit 102 is positioned and supported in passageway 104 in anyconventional manner, such as by fin supports 105.

The extruded gum or bubble gum material is extruded and passed throughthe passageway 104 in the tubular member 36 around the elongated conduit102. The semi-liquid material used for the center-fill of the gummaterial is passed through passageway 60 into central passageway 108 inthe conduit 102. The semi-liquid material is discharged from the end oftube 108 into the gum material as the gum material exits from thetubular member 36. The enlarged head member 106 at the end of thetubular member 102 creates a defined space or cavity of slightlyincreased size in the extruded gum material which allows the extrudedsemi-liquid-fill material to form a consistent and distinct phase layerin the gum material. Not only does this provide a defined area for thesemi-liquid-fill material, but also creates a circular cavity for thesemi-liquid material to fill. The discharge end of the tubular member102 is preferably extended into the batch forming portion 80 a distanceD on the order of one inch past the end 110 of the tubular member 36.This creates a smooth transition between the mass of candy material 90in the batch former mechanism and the extruded gum or bubble gummaterial exiting from the tubular member 36.

The head member 106 is preferably made detachable from the tubularmember (such as with a threaded connection) so head members of differentsizes can be utilized to allow different amounts of center fillmaterials to be provided in different products.

Preferably, the tubular member 36 is positioned precisely in the centerof the forming section 80 and equi-distance from the roller members40A-40D. This provides a three-phase product 42 having a cross-sectionof uniformly sized layers. In this regard, if the tubular member 36 wereto be positioned closer to one or two of the roller members than theothers, then the resultant extruded rope product could have an outercandy layer with a non-uniform or inconsistent thickness around the gumor bubble gum material. This could result in unacceptable final productsand possibly lead to the leakage of the liquid center-fill material fromthe rope of materials during further processing.

In order to maintain the discharge end 110 of the tubular member 36 inthe center between the roller members 40A-40D in the batch formingmechanism and still allow the angle of the batch forming mechanism 80 tobe changed as desired, as discussed above, a swivel and pivotingmechanism 112 is provided, as shown in FIG. 7. The mechanism 112 has twoswivel/pilot linkages (“knuckles” or U-joints) 112A and 112B positionedbetween portions 36A, 36B, and 36C of the tubular member 36 in order toallow the portion 36C of the tubular member which is positioned insidethe forming section 80 to be adjusted vertically in accordance witharrows 114 and maintain its position in the center of the batch formingrollers 40A-40D. The swivel/pivot linkages preferably allow for at least15° of angular movement of the tubular member. As shown in FIG. 7, theinitial tubular section 36A is attached directly to the extruder 20. Thegum or bubble gum material is extruded through circular die member 116positioned at the end of the extruder 20 such that a circularcross-section rope of gum or bubble gum material is extruded into thetubular member 36 and passed through it.

One preferred lollipop forming mechanism 30 is shown in FIGS. 8, 9 and10. Details of the rotating drum mechanism are shown in FIG. 11. Thelollipop forming machinery can be provided, for example, from Latini oranother company which make similar products and are available in themarketplace. In this regard, Model BLP-4 ball lollipop forming machinefrom Latini Machine Company can be utilized for this purpose. Ingeneral, the lollipop forming machinery 30 includes a housing 120, afeeder/sizer mechanism 122, a rotating drum 44, and a conveyor mechanism32.

In accordance with the lollipop-forming machine 30, a rope of material,such as solid candy material is passed through a feeder/sizer mechanism122 and around a rotating drum 44 which includes a plurality of formingdies 124. The feeder/sizer mechanism 122 includes a pair of verticallypositioned roller members 122A and 122B (see FIG. 9) which convey therope of material in an appropriate thickness where it is positioned inthe forming dies 124.

The forming dies 124 include a series of semi-circular grooves aroundthe outer periphery of a rotating ring member 126 and a plurality ofsemi-circular groove members 128 which are hinged to the drum member 44in order to allow entry of the extruded material into the groove members124 and allow ejection thereof after the final products are formed.

The drum member 44 rotates around a central spindle 130 and alsoincludes a plurality of cam-operated plunger members 132 and 134 whichare positioned on opposite sides of the semi-circular die grooves. Whenthe hinged die groove member 128 is positioned adjacent the die groovemembers 124, an oval shaped cavity 136 is formed and in which the candymaterial is positioned to be formed in the same shape. The lollipopsticks S (46B) are positioned in a stick magazine or hopper 140 andautomatically dispensed one by one into a stick inserting channel 142adjacent the drum mechanism 44. A separate plunger member (not shown)pushes the lollipop stick S axially or longitudinally and inserts itinto the semi-solid formed candy portion 46A of the lollipop. In thisregard, as shown in FIG. 6, the stick member S is only inserted into thecandy portion C and gum portion G of the lollipop 46. This maintains theintegrity of the gum seal around the liquid center-filled portion L andprevents the liquid material from leaking from the candy portion 46Aand/or creating an unacceptable commercial product.

The lollipop products 46 are ejected from the lollipop forming machines30 or 180 into the conveyor mechanism 32 where they are conveyed intothe cooling mechanism 34. Preferably, the lollipops are formed with asmall piece of candy material between them, holding them together in acontinuous string of pops. The string of pops fall off as the die drumrotates, allowing the pops to fall onto the conveyer belt positionedbelow the forming dies. The cooling tunnel 34 includes an outer housing150 and a central rotating cage member 50. The cage member 50 is rotatedby motor 48 and belt drive 152.

Air is injected through openings or ports 154 in tube or passageway 156which is positioned in the center of the rotating drum 50. The finallollipop products 46 are tumbled and cooled in the cooling tunnel 34 asthey progress from the entrance end 34A to the exit end 34B. If the popsare not separated when they enter the cooling tunnel, the tumbling willseparate them into individual lollipops. The tumbling also helps inmaintaining a better and more uniform round shape for the finalproducts. The continuous movement of the formed lollipop products in thecooling mechanism prevents deformation of their shape. The finallollipop products are either transported to storage for laterprocessing, or sent directly for packaging and subsequent shipping tocustomers.

An alternate preferred cooling mechanism 200 is shown in FIGS. 14 and15. The cooling mechanism 200 can be, for example, the type marketed byAquarius Holland, such as Model No. BC1. The cooling mechanism 200 canbe used in place of the cooling tunnel 34. It has the same purpose andis used in the same manner. The cooling mechanism 200 is positionedimmediately following the forming machine 30. Conveyor mechanism 32transports the lollipops into opening or entrance 202 in housing 204.

The housing 204 is made of, for example, sheet metal, in the size andshape generally shown in the drawings and has a pair of maintenancedoors 206 and 208, an exit opening 210, and a motor controlled screw cammechanism 212. Air is introduced into the housing and used to cool thelollipop products. A plurality of slanted tray members 214 arepositioned inside the housing. The tray members are positioned onmoveable wheel members 216 which allow the tray members to oscillateside to side in the housing. Post members 218 are connected to each ofthe tray members with outer ends operatively connected to the screw cammechanism 212. Thus, as the screw cam rotates, the tray membersoscillate quickly side to side. This in turn causes the lollipops on thetrays to be shaken, tumbled and rolled on the tray members which allowsthem to cool uniformly and prevents deformation.

The plurality of tray members 214 in the housing are slanted alternatelyin opposite directions (as shown in FIG. 14) so that the lollipops cantravel back and forth in the housing. The lollipops are shaken andtravel along the length of the uppermost tray, drop onto the traypositioned immediately below, and move in that manner repeatedly to thebottom tray in the housing where they exit through opening 210. Thelollipops exiting the cooling mechanism 200 are collected into boxes orcontainers (not shown) for transport to storage for later processing, ortransported directly for packaging and subsequent shipment to customers.

The rope sizing mechanism 28 includes a flat surface on which aplurality of pairs of sizing rollers 74 and 76 are positioned. A rollercluster can be positioned at the entrance end of the sizing table,although it is also possible to have a pre-sizing mechanism attached tothe end of the batch forming mechanism 24, as explained above. The ropesizing mechanism 28 includes a table member 29 having a plurality ofroller members thereon which convey and accurately size thecross-sectional diameter of the three-phase extruded rope product forentry into the lollipop forming mechanism 30.

Preferably one set of cluster rollers and two pairs of flat rollers areused to properly size the rope of material. In this regard, the gummaterial can be reduced in size to 2.00 inches in diameter in thecluster rollers, to 1.50 inches in the first pair of flat rollers, andto 1.25 inches in the second pair of flat rollers. The infeed rollers onthe forming machine can further slightly reduce the diameter to a finalsize of 1.20 inches.

Another lollipop forming mechanism which can be used with the presentinvention is a chain-forming mechanism from Euromec in Italy. Thismechanism uses a pair of rotating chain members instead of a rotatingdie drum member as provided in the Latini mechanism. The chains eachhave sets of semi-circular die grooves on them which come together onthe three-phase rope of material to cut and form it into separate ballsor pieces of semi-molten candy material. Lollipop sticks are insertedinto the balls of candy in the Euromec mechanism and the final lollipopproducts are ejected from it onto a conveyer mechanism. Another companywith a lollipop forming mechanism or machine which can be utilized inthe present invention is Robert Bosch GmbH in Germany.

A representative chain-forming machine of this type is shown generallyin FIG. 16 and designated generally by the reference numeral 180. Theforming machine 180 incorporates two mating rotating chains 181 and182—as better shown in FIG. 17—to form the lollipops (rather than arotating drum member as discussed above). Each of the two rotatingchains has one portion of the completed forming die which is used toform the final shape of the lollipop. The rope of gum 42 is fed into theintersection where the two chains come together as they rotate. The twoportions of the individual forming dies mate together at that pointsevering the rope of material and forming the separate piece into anoval shape (or the shape of the forming die). The two die portionstravel together in their mated closed position for a certain portion “D”of the length of the chains. This sets the final shape of the productand also the allows the lollipop sticks to be inserted from one sidefrom a stick hopper 183.

As the chains separate after the forming process, the formed lollipopproducts 46 with attached sticks drop from the forming machine onto aconveyor 184 where they are transported into a cooling and tumblingmechanism, such as cooling mechanisms 34 or 200.

With any of the various forms of the present invention, a stablecenter-filled product is provided. The semi-liquid center-fill iseffectively housed in a gum or bubble gum core or shell which in turn issurrounded by a hard candy shell. The three layers of material form astable lollipop that does not leak.

The formula for semi-liquid center-fill material used with the presentinvention has a high percentage of Pectin which helps prevent thecenter-fill from passing through the gum or bubble gum material and thusleaking from the lollipop product. The amount of Pectin is on the orderof 1.0-1.3 percent by weight of the final product which helps preventthe semi-liquid fill from gelling. Also, the gum and center-fillmaterial L are kept at a lower temperature, on the order of less than50° C., which also prevents the semi-liquid material from gelling ordecreasing in viscosity.

During the process in accordance with the present invention, it isimportant to maintain the temperatures of the materials L, G, and Cwithin appropriate ranges. “Plastic” states of the candy, gum, andsemi-liquid center-fill materials are necessary when the lollipop stickS is inserted in order to prevent puncture of the semi-liquid materialand subsequent leaking. These temperatures are below the glasstransition temperatures at which the materials will turn into solids andabove the flow temperature at which the temperatures will turn thematerials into flammable liquids. An example of a formula of materialfor a blueberry flavored center-fill layer L is as follows:

Materials % By Weight Sugar 8-9 Water  9-10 Glucose Syrup 42DE 60-62Glycerin 17-19 Citris Pectin USPL-200 0.3-0.5 Citric Acid Anhydrous 6-8RED No. 40 .002-.003 Blue No. 2 .0002-.0004 Blueberry Flavor 0.40-0.60

The Pectin is mixed in gently with the Glycerin. The mixture of cornsyrup, sugar, water and Glycerin (containing Pectin) is then cooked to110° C. The mixture is then cooled to 90° C. and the acid, color andflavor are added. The material has a jelly-like consistency The amountof Pectin thickens the semi-liquid center-fill material sufficiently toprevent it from passing through any cracks or voids in the center of thegum product where it can migrate and pass to the outside creatingdifficulties in the lollipop forming process and creating unacceptablefinal products.

One of the issues in producing acceptable final lollipop products in thelollipop forming mechanism 30 is the prevention of leaking of the liquidmaterial L from the center of the extruded rope when the semi-circulardies come together forming the candy portions 46A of the lollipopproducts 46. The edges of the circular dies come together compressingthe extruded rope at portions X and Y as shown in FIG. 13. The centergum or bubble gum material G is also squeezed at both ends formingflattened portions A and B. The maintenance of the liquid portion L at athicker composition, such as with increased amount of Pectin in theformulation, assists in preventing the semi-liquid center-fill materialL from being squeezed out the joint or seam along portions A and B atpoints X and Y of the candy shell C.

Representative examples of formulas and mixing processes for abubble-gum material for use in the gum G portion of a three-phaseblueberry flavored lollipop product and a candy material for use in thecandy C portion, are as follows:

Gum % By Weight Corn Syrup 13-17 Gum base blend 18-22 Sugar(pulverized-2/3) 38-43 Citric Acid USP 0.70-1.1  Andhyrous Powder D & CBlue #2 A2. Lake 0.02-0.04 Glycerin USP Special 0.45-0.65 Sugar(pulverized-1/3) 18-22 Corn Oil (Mazola) 0.15-0.35 Blueberry Flavor0.8-1.2

The corn syrup and gum base blend are inserted into a batch-type kettlemixer and mixed for a minimum of one minute with the mixing bladesrotated in one direction and mixed for a minimum of three minutes withthe blades rotated in the opposite direction. The kettle temperature iskept at approximately 120° C. with the jacket at a temperature of 120°C. The final gum base temperature is 77-85° C. and the gum droptemperature is 45-51° C. Two-thirds or the sugar, the citric acid andblue coloring are then added to the kettle and the mass is further mixedfor at least three minutes. The glycerin is then added during the mixingprocess and the mass is continued to be mixed with the blades rotatingfor at least one-half a minute in each direction. The remainingone-third of the sugar is then added and the mixing is continued for atleast another two minutes. The corn oil and blueberry flavor are addedat the end and the mixing is continued for several more minutes.

The candy material is primarily granulated sugar (about 55.0% dry) andglucose syrup (about 45.00% dry). Water is added as the ingredients areinserted into a cooking pot. The color solution is added after the candyis cooked and is about 1.33% FD&C Blue #2, 0.33% FD&C Red #40, and98.33% spring water. The candy is cooled 15 minutes and at a vacuumpressure of 30″ Hg. The candy base is then cooled to about 120° C. Thetemperatures of the candy cooling table and kneading table at 105° C.The candy temperature after kneading is 81° C. The flavor portion ispremixed and comprises blueberry flavor, malic acid and citric acid inratio amounts of 0.20, 0.30, and 2.00, respectively. The cooked candy ispoured onto a cooling table and the flavor premix is placed on top ofthe candy mass and then kneaded into it.

A representative final lollipop product can have a final total weight ofabout 20 grams. The weight comprises 4.3 of gum G, 0.7 grams ofsemi-liquid-fill L, and 15.0 grams of hard candy C. Another preferredratio of the ingredients is 60% by weight of the hard candy shell, 30%by weight of the gum material, and 10% by weight of the filling.

The processing parameters and procedures for a representative processand system in accordance with the present invention can be set forth inthe following description. The gum material has a temperature of 51° C.when it enters the extruder—and an exit temperature of 46° C. The headtemperature is at 63° C. and the barrel temperature is at 120° C. Theextruder speed is 14 rpm. The liquid-center fill temperature is 43° C.and it is injected into the gum material at 140 psi. The candytemperature inside the batch former is controlled to about 81° C. andthe direction of rotation of the rollers in the roller cluster isreversed every 60 seconds. The rope sizer has a speed of 50 rpm and thesizes of the spaces between the flat rollers in the two sizing rollersections is 1.50 inches and 1.25 inches. The extra heaters in the batchformer and sizing roller sections are turned off. The rollers on theforming machine provided a final size of the rope entering the formingdies of 1.20 inches in diameter. The speed of the cooling arm is 80 rpmand the angle of the drum is 3° from horizontal.

While the invention has been described in connection with one or moreembodiments, it is to be understood that the specific mechanisms andtechniques which have been described are merely illustrative of theprinciples of the invention. Numerous modifications may be made to themethods and apparatus described without departing from the spirit andscope of the invention as defined by the appended claims.

1. A lollipop product having a center layer of a semi-liquid material,an intermediate layer of a gum material and an outer layer of a hardcandy material, wherein: said outer layer of said hard candy materialincludes regions of reduced thickness having thicknesses less than otherregions of said outer layer; said intermediate layer of said gummaterial is adjacent said regions of reduced thickness; and saidsemi-liquid material includes pectin in an amount of about 1.0 to 1.3%by weight of said lollipop product, said amount being sufficient toprevent said semi-liquid material from migrating out of said lollipopproduct at said regions of reduced thickness through said intermediatelayer.
 2. The product as recited in claim 1 wherein said product is madeby a process including the steps of extruding said gum material from anextruder, injecting said liquid material into said extruded gummaterial, coating said semi-liquid-filled gum material with a candymaterial, and forming said candy coated semi-liquid-filled gum materialinto a lollipop product.
 3. The product as recited in claim 1 furthercomprising a lollipop stick spaced from said center layer, said lollipopstick extending from said intermediate layer and through said outerlayer.